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Cheesy Broccoli and Rice Casserole (from scratch)
This Cheesy Broccoli and Rice Casserole from scratch is a real crowd pleaser. Made with fresh broccoli and cheddar cheese, it's super creamy and there's no canned soup.
Course
Side Dish
Cuisine
Southern
Keyword
Casserole, vegetarian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Ingredients
5
cups
fresh broccoli florets
4
tablespoons
butter
1
cup
diced onion
1/3
cup
diced celery
1
cup
sliced white mushrooms
1/2
teaspoon
garlic powder
1/4
cup
all-purpose flour
2
cups
milk
1/2
teaspoon
salt
1/4
teaspoon
black pepper
1/8
teaspoon
cayenne pepper
2
cups
shredded cheddar cheese,
divided
1/3
cup
sour cream
1/3
cup
mayonnaise
2 1/2
cups
cooked long-grain rice
Topping
2
tablespoons
melted butter
1
cup
Panko crumbs
Instructions
Preheat oven to 350 degrees.
Bring a pot of water to a boil. Add broccoli and cook for 2 minutes. Drain.
In a large skillet melt butter over medium heat. Add onion, celery, and mushrooms. Cook until soft, about 5 minutes.
Add garlic powder and flour. Cook and stir for 1 minute.
Gradually add milk. Bring to a simmer. Simmer for 2 to 3 minutes to thicken.
Add salt, black pepper, cayenne pepper and 1 cup of shredded cheddar cheese. Remove from heat and stir until cheese is melted.
Add sour cream and mayonnaise and stir to mix.
Stir in rice and broccoli. Transfer to a greased 9X13-inch pan.
Sprinkle the remaining cheddar cheese on top.
In a bowl, mix together melted butter and Panko crumbs. Sprinkle on top of casserole. Bake for 30 to 35 minutes.
Nutrition
Calories:
446
kcal